Try this chicken curry for a fast, weeknight dinner the whole fam will love. With oriental vegies and roasted cashews, it’s a deliciously creamy comfort dinner.
Ingredients
Method
1.Toss chicken with oil in a large bowl.
2.Heat a large, non-stick wok over a high heat. Add chicken in two batches. Stir-fry for about 3 minutes, or until lightly browned. Remove.
3.Add paste. Stir-fry for 1 minute. Return chicken to wok. Stir in milk and sauce. Bring to boil. Boil for 2 minutes.
4.Stir in frozen vegetables. Simmer for about 4 minutes, or until chicken is cooked and vegetables are tender. Stir in coriander and cashews.
5.Serve with rice.
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%